Tasty Lemonade Recipes

Steps:

• Make the ice cubes: In a spouted liquid measuring cup, stir together ½ cup (120 ml) water and the purple food coloring. Pour the purple water into an ice cube tray. Repeat with the remaining water and food coloring. Transfer the ice cube tray to the freezer for 4-6 hours until frozen solid.
• Make the lemonade: In a small saucepan, combine 1 cup of water and the sugar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 2 minutes, or until the sugar has dissolved. Remove the pot from the heat and let cool completely.
• Combine the remaining 3 cups water, cooled simple syrup, and lemon juice in a pitcher. Stir to combine, then cover with plastic wrap and transfer to the refrigerator to chill for at least 1 hour, or until ready to serve.
• Cut a small slit in a lemon wheel and rub around the rims of the serving glasses, then sprinkle with rainbow sugar.
• Add some unicorn ice cubes to each glass, then pour in the lemonade. Garnish each glass with a lemon wedge.
• Enjoy!

Steps:

• Preheat your oven to 350°F (180°C).
• Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
• In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
• Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
• Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
• Evenly divide the batter into the three baking tins.
• Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
• Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
• Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
• Keep in the fridge until ready to use.
• To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
• Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
• Store in the fridge until ready to serve.
• Enjoy!

Steps:

• On a cutting board, halve the lemons and coat the cut sides with a thin layer of sugar.
• Place the lemons on an 11" (28 cm) griddle pan cut side down and cook them over medium-high heat for 6-8 minutes, until caramelized.
• Remove lemons from the griddle and rest them for 5-10 minutes.
• Juice lemons over a fine mesh strainer into a half gallon (2 liter) pitcher.
• Once all the lemons are juiced, add the white sugar, lemon rings, water, and ice (see note). Stir until the sugar is dissolved.
• NOTE: Do not add the ice if preparing ahead of time. Add the ice immediately before serving.
• Enjoy!

Steps:

• In a large pitcher, combine fresh lemon juice and water. Stir in brown sugar until it dissolves. Stir in ice cubes.

Steps:

• To a blender, add the ice, lemon zest, lemon sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.